This dish was passed on to me by my coworker, who has now contributed more than a few recipes to my household and this blog. I got to try some of her leftovers and it was so amazing I demanded the recipe on the spot. The funny story that goes with this recipe is that B, the latest cook to join my blog, made this dish the same night I did. We both had rousing successes in the kitchen. We hope you enjoy as much as we did.
Chicken Satay with Spicy Peanut Sauce
Prep time: 10 min, marinate 1 hour
2-4 boneless skinless chicken breasts
4 garlic cloves, minced
1/2 cup soy sauce, low sodium
1/2 cup lemon juice
4 tbsp oil
1 cup peanut butter (chunky or smooth)
14oz (1 standard can) coconut milk
4 tbsp hot chili sauce, such as Sriracha
2 garlic cloves minced
1 tsp cumin
Cut chicken into bite-sized pieces. Combine garlic cloves, soy sauce, lemon juice, and oil. Marinate chicken in mixture for 1 hour in fridge.
Combine peanut butter, coconut milk, chili sauce, garlic, and cumin in a saucepan. Bring to boil over medium heat. Simmer over low for 10 minutes. (Yields 3 cups sauce!)
Drain and discard marinade juices. Stir-fry chicken over medium heat in oil. Serve over rice or noodles. Add sauce on top or serve in side dish.
Optional: make into skewers with peanut sauce on side. Great for appetizers and entertaining,
Goes well with steamed broccoli or carrots, or fresh salad.